Dodger Dogs: An Analysis
Writer, tv personality, and occasional chef Anthony Bourdain waxes poetic about the simple perfection of meat and tube form. The hotdog isn’t Americana, it’s America. I’m sure if “Take me out to the ballgame” was due for a rewrite, the hotdog would not be so carelessly omitted. So, that being said, is the Dodger Dog a treasured baseball artifact or is it just overpriced cheap meat that’s sold to adults trying to recapture their childhoods?
The Dodger Dog comes in several different forms: Grilled, Steamed, and All Beef Super Dog. The consensus from my circle of friends and Wikipedia is that grilled is the preferred model. I personally have eaten all forms of this particular tube steak (including Veggie) and I haven’t found enormous differences, but I will concede the grilled version is probably superior.
The Dodger Dog is a 10 inch hot dog that cost $9000 each (2010 prices). The dogs are produced by Farmer John, a lovely slaughterhouse that functions under the Hormel (the Spam people) umbrella. The bun is steamed in the New York hotdog cart tradition, making it soft, supple, and resembling a freshly waxed pre-teen scrotum. A visual masterpiece, it is not. The taste of the Dodger Dog depends less on the condiment combination (I recommend yellow mustard and onion), but more on the ambience of the game itself. An impossibly hot 1pm game in mid-july, with crying children everywhere, teenage girls in pink Red Sox hats, and the home team cellar dwelling in the NL West could lead to a disgusting limp bite of wet dough made worse by the emptiness of your wallet.
